Pasta Sauce and Meatballs

Meatballs (sauce to follow) 2 lb ground chuck 2 medium eggs ½ c grated parmesan cheese ½ c grated romano cheese 1 c Italian breadcrumbs Sauce 24 large, ripe plum tomatoes 8 large garlic cloves 2 - 3 Tbsp Olive Oil of your choice

Meatballs: Mix all the ingredients into the beef until completely incorporated. Form into 2 - 3 inch balls Place on ungreased cookie sheet and bake for 30 minutes. Remove meatballs from pan and place on a grate to drain excess grease. Set aside. Sauce: Steep tomatoes in boiling water for 2 - 3 minutes to loosen skin. Dip in cold water to stop the cooking process; peel off skin, quarter and remove seeds. Dice into very small pieces. Set aside. Finely chop garlic cloves. Heat Olive Oil in a large skillet and saute garlic until almost browned, add diced tomatoes and let cook until most of the liquid is gone. Stir frequently. Serve over penne with a meatball or two.